Slow Roast Lamb Shoulder
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (3)

Slow Roast Lamb Shoulder

NUTRITION · PER SERVING340M COOK
CAL 100%·PRO 100%
CARBS 152G27% OF CAL
22G FIBER13G ADDED22G INTRINSIC96G OTHER35G TOTAL SUGAR
FAT 67G27% OF CAL
20G SAT47G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lamb shoulder slow-roasted with warming spices like cumin, turmeric, and cinnamon, served with potatoes, chickpeas, and spinach. A deeply flavored braise that falls apart tender.

mainmiddle easterndairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tsp smoked paprika
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 red onions (sliced into rounds)
  • 8 medium new potatoes
  • 240 ml (1 cup) lamb stock
  • 1 kg (2+ lbs) lamb shoulder, ( bone in - check if it fits!)
  • 400 g (14oz) canned chickpeas, rinsed and drained
  • 200 g (7oz) baby spinach
  • 2 kg (4+ lbs) lamb shoulder, (bone in)
  • 6 medium floury old potatoes (peeled and cubed)
  • 480 ml (2 cups) lamb stock, more to top up as needed
  • seeds from one pomegranate
  • 3 tbsp pine nuts ( or chopped pistachios)
  • small bunch coriander (cilantro) (chopped)
  • lemon wedges
  • salt and pepper
PREP
10M
SODIUM
6997MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.